You probably can’t forget about my post from a while ago about our second Charcuterie class. I finished the post with a wish I will get to see the finished products and update with new pictures. It took some time and effort but in the end we took our products. Here’s the results: [...]

This week started with a second (and last) charcuterie class. We went into the kitchen and re-joined with our beloved half a pork from the former charcuterie class. As we were peeling a great amount of onions and shallots, the chef filled the board with no less than eight different pork delights we were [...]

On Friday evening we had a cocktail party meant for two things: 1. meet with former students of ferrandi and talk to them about their internships and ask questions. 2. let Pastry group show off their catering class.

The party took place in the forth floor restaurant and the amount of food and small appetizers was impressive. Some were better than others [...]

Charcuterie is the art of making meat-products such as sausages, terrines and all the stuff you love to put on a slice of bread which is not cheese. It’s a big deal in France, like everything else in the culinary business, taking very seriously in France, has a long history and tradition. There are local, big, small, industrial, village style, [...]

This week we took part in an event that took place in school, called “Village des Chefs“. French chefs living and cooking abroad are coming to our school to cook with ingredients they brought from all over the world. We were told they will show some demos, there will be many workshops and [...]

Besides our extensive time in the kitchen practicing cooking, we also have many theory lessons. Every day we have a technical briefing concerning the day’s recipe. The object is that we’ll go into the kitchen knowing exactly what is going on, what we’re about to do with each of the materials, we still watch some demos to actually understand everything that [...]

I think couple of days ago I had one of these precious moments of enlightenment when I was cutting mushrooms and used the technique we were taught correctly. I was very happy about it, holding the knuckles of my fingers against the blade of the knif to control the thickness of the cuts. Unfortunately that doesn’t mean I’m now able to do this all [...]